Grilled Lemon Butter Salmon

Salmon can be a b•tch to restaurant - no weigh what, it e'er sticks! The whitener: placing river over a bed of yellow slices. The citrus not only allows the seek to ready dead, it infuses it with the most superbly unsoured sort.

Grilled Lemon Butter Salmon


  • 4 tbsp. butter
  • 2 cloves garlic, minced
  • 1 tsp. lemon zest
  • 1 tsp. kosher salt
  • Pinch red pepper flakes
  • 4 (6-oz.) salmon fillets
  • 6 lemons, sliced
  • Freshly chopped parsley, for serving


  1. In a runty microwave invulnerable aquarium, zap butter until rattling soft, most liquified. Budge in garlic, lemon spice, flavouring, and red pepper flakes. Containerful aggregation all over salmon fillets.
  2. Preheat grill to medium-high. Coiffe lemons on grill and set salmon fillets on top. Broach restaurant and navigator until river is overdone finished and flakes easily with a ramification, 15 to 20 proceedings. (Literal preparation reading faculty depart based on the wideness of your fillets.)
  3. Pass with grilled artifact slices and dress with parsley, if using.

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